Prepare Ethiopian Eggplant Relish, adding 1/4 to 1/2 cup water if it is very thick. Stir in the shrimp and heat through. Serve over Moroccan Couscous Pilaf (page 43) or Syrian Rice (page 40).

ETHIOPIAN EGGPLANT AND SHRIMP

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Category

ETHIOPIAN Berbere SPICE

Seafood

Servings

Makes 4 to 6 servings

Author

Makes 4 to 6 servings
  • 1 recipe Ethiopian Eggplant Relish (page 13)
  • 1 lb cooked shrimp (medium to large size is best)